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Shrimp Étouffée

Shrimp Étouffée is one of those comfort dishes that feels like home in a bowl — rich, savory, full of Louisiana flavor, and perfect for weeknights or Sunday dinner. This version keeps things simple and foolproof while still delivering that deep, authentic taste you expect from a proper étouffée.
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Ingredients
  

  • 1 large skillet
  • 4 tablespoons butter margarine, or oil (or less, to taste)
  • ¼ onion finely chopped
  • ¼ stalk celery finely chopped
  • ¼ bell pepper finely chopped
  • 1 tablespoon minced garlic
  • 1½ cups chicken broth
  • 1 pound shrimp peeled and deveined
  • 1 packet Mam Papaul’s Étouffée Mix
  • ⅓ cup tomato sauce optional
  • Steamed rice for serving

Method
 

  1. Melt butter in a large skillet over medium-low heat.
  2. Add onion, bell pepper, celery, and garlic. Cook until softened, do not caramelize.
  3. Add shrimp and sauté for about 5 minutes, just until lightly cooked.
  4. Stir in the étouffée mix and chicken broth. Bring to a boil, then reduce heat and simmer for 20–30 minutes, stirring occasionally.
  5. If desired, add tomato sauce and return to a gentle boil, reduce and simmer for 15 minutes.
  6. Serve hot over steamed rice.